Corn and Potato Boil

Sharon Palmer

Inspired by the “boils” celebrated in the South and New England, this completely plant-based Corn and Potato Boil is based on the stars of the show, corn and potatoes, along with lots of dill and garlic. This dish is the perfect way to celebrate simply perfect, late summer produce, such as fresh sweet corn and tender new potatoes. My version includes handfuls of fresh dill and whole cloves of garlic. It’s ideal for your next outdoor meal or party. 

Print

Corn and Potato Boil


1 Star2 Stars3 Stars4 Stars5 Stars
(10 votes, average: 4.30 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Inspired by the “boils” celebrated in the South and New England, this completely plant-based Corn and Potato Boil is based on the stars of the show, corn and potatoes, along with lots of dill and garlic.


Scale

Ingredients

  • 4 ears fresh sweet corn, shucked (outer husks and corn silks removed), broken into thirds
  • 6 medium fresh new potatoes, unpeeled, scrubbed
  • 1 bunch fresh dill, coarsely chopped
  • 6 cloves garlic
  • 1 tablespoon extra-virgin olive oil (optional)
  • ½ teaspoon kosher salt (optional)
  • Freshly ground black pepper, as desired

Instructions

  1. Place sweet corn into a large pot. Add potatoes.
  2. Fill pot with water just to cover the corn and potatoes.
  3. Add fresh dill, garlic, extra-virgin olive oil, salt, and freshly ground black pepper.
  4. Cover and bring to a boil. Cook for about 20 minutes, until just tender. Do not overcook, potatoes should be firm and corn should be bright yellow and crisp.
  5. Drain water* and serve corn and potatoes in pot, or on a large platter. Serve immediately.
  6. Serve 1 medium potato and 2 pieces of corn per serving.

Notes

*Reserve the drained water for a delicious vegetable broth for future meals, such as soup or stew.

  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 88
  • Sugar: 3 g
  • Sodium: 6 mg
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: vegan corn boil, healthy dinner, vegan food

Check out some of my other favorite plant-based corn dishes, including:

Chipotle Tomato Rice Power Bowl
Mississippi Caviar
Quinoa Corn Bean Chowder

This post may contain affiliate links. For more information click here.

More Tools for Eating and Living the Goodness

Sign up for Sharon Palmer's FREE Go Vegan Toolkit
Sign up for Sharon Palmer's FREE Plant-Based Pantry Toolkit
 

3 thoughts on “Corn and Potato Boil

  1. Thank you for the recipe.I am going to cook this today.I have frozen corn instead of fresh.I don’t have dill or whole cloves,so I am going to use minced garlic.

Leave a Reply

Your email address will not be published. Required fields are marked *